This Biscuit Topped Cheesy Chicken Pot Pie Recipe brings the ultimate in cozy comfort food to your table in record time. Imagine a bubbling, creamy chicken and veggie filling mingling with plenty of cheese, all crowned with golden, flaky biscuits just begging to be pulled apart—pure dinnertime nostalgia with the bonus of gooey cheddar! It’s a fuss-free twist on a classic chicken pot pie, but with that irresistible biscuit topping taking things to a whole new level. If you’re craving a dish that’s hearty, family-friendly, and packed with creamy, cheesy goodness, you absolutely need this Biscuit Topped Cheesy Chicken Pot Pie Recipe in your rotation.
Ingredients You’ll Need
The ingredients for this Biscuit Topped Cheesy Chicken Pot Pie Recipe are delightfully straightforward, making the most of kitchen essentials. Each component brings character, comfort, and delicious contrast to every bite!
- Cooked chicken (2 cups, shredded or diced): Rotisserie or leftover chicken is perfect for flavor and convenience.
- Butter (2 tablespoons): Adds rich flavor and helps create that velvety sauce base.
- Onion (1 small, diced): Brings savory depth and a touch of sweetness.
- Garlic (2 cloves, minced): Infuses the filling with aromatic warmth.
- All-purpose flour (2 tablespoons): Thickens the sauce to the perfect pot pie consistency.
- Chicken broth (1 cup): Unties all the flavors and keeps the filling rich.
- Milk (1 cup): Makes the sauce creamy and smooth—whole or 2% milk work great.
- Shredded cheddar cheese (1 cup): Delivers that beloved melty, cheesy comfort.
- Salt (1/2 teaspoon): Brings all the flavors into focus.
- Black pepper (1/4 teaspoon): Adds a hint of peppery bite.
- Dried thyme (1/2 teaspoon): Gives an herbaceous note that pairs beautifully with chicken.
- Frozen mixed vegetables (1 1/2 cups): Bright pops of color and texture with carrots, peas, corn, and green beans.
- Refrigerated biscuit dough (1 can, 16 oz, or about 8 homemade biscuits): The crowning glory—tender, fluffy biscuits over every serving.
- Melted butter (1 tablespoon, optional): Brushed on top for a glossy, golden finish.
How to Make Biscuit Topped Cheesy Chicken Pot Pie Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F. A hot oven ensures those biscuits get perfectly golden while your filling turns bubbly and luscious. Set out a greased 9×13-inch baking dish (or a deep pie dish if you prefer a round presentation!).
Step 2: Sauté Onion and Garlic
Heat a large skillet or saucepan over medium heat, then melt the butter. Toss in the diced onion and cook for 3–4 minutes until it softens and becomes fragrant. Stir in your minced garlic and let it sizzle for about 30 seconds—just until the aromas bloom, taking care not to let it brown.
Step 3: Make the Roux
Sprinkle the flour over the sautéed aromatics, whisking constantly for 1–2 minutes. This quick roux not only thickens your filling but also gives it that signature silky texture. You’ll know it’s ready when it starts to look golden and smells a little toasty.
Step 4: Whisk in Liquids
Gradually pour in the chicken broth and milk, whisking steadily. Keep stirring for 3–4 minutes until the mixture is smooth and thickened, with no pesky lumps. This becomes the luscious foundation for all the cheesy, veggie-packed goodness to come!
Step 5: Add Cheese and Seasonings
Mix in the shredded cheddar cheese along with the salt, pepper, and dried thyme. Stir until the cheese melts completely and the sauce turns into a golden, creamy blanket. You’ll notice the aroma turn irresistible at this point!
Step 6: Stir in Chicken and Vegetables
Add the cooked chicken and frozen mixed vegetables straight into the sauce, stirring until everything is evenly coated and incorporated. The blend of veggies adds vibrant color and sweet pops to every serving of your Biscuit Topped Cheesy Chicken Pot Pie Recipe.
Step 7: Assemble and Top with Biscuits
Transfer your cheesy chicken filling into your prepared baking dish. Arrange the biscuits evenly over top, making sure each scoop of filling will have a fluffy biscuit with it! If you want extra shine and flavor, brush the biscuit tops with a bit of melted butter.
Step 8: Bake to Golden Perfection
Slide your dish into the oven and bake for 20–25 minutes. The biscuits should be beautifully golden and the filling deliciously bubbly. Let it cool for about 5 minutes so it’s easier to serve and enjoy—then dig in!
How to Serve Biscuit Topped Cheesy Chicken Pot Pie Recipe
Garnishes
You can finish this Biscuit Topped Cheesy Chicken Pot Pie Recipe with a sprinkle of fresh parsley, a little extra shredded cheddar, or even a dash of cracked pepper. These little flourishes make each bowl look as comforting as it tastes, adding a pop of color and a subtle boost in freshness.
Side Dishes
This dish is a meal in itself, but if you want to round out the table, pair it with a crisp green salad or simple steamed green beans. These sides add a refreshing crunch and lighten up the richness of the pot pie, making every bite feel perfectly balanced.
Creative Ways to Present
For a fun twist, try baking individual pot pies in ramekins or oven-safe mugs—everyone gets their own mini version! You can also use biscuit cutters to shape the biscuits into fun designs for holidays or special occasions. Presenting your Biscuit Topped Cheesy Chicken Pot Pie Recipe this way always earns those extra “wow” moments around the dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover Biscuit Topped Cheesy Chicken Pot Pie Recipe keeps well covered in the refrigerator for up to 3 days. Store it in the baking dish with foil or transfer to airtight containers for easy lunches or speedy dinners throughout the week.
Freezing
For longer storage, prepare the filling ahead of time and freeze it without the biscuits in an airtight container. When ready to bake, thaw it overnight in the fridge, add the biscuits on top, and then bake as directed until the whole dish is piping hot and golden.
Reheating
Reheat individual portions in the microwave for a quick lunch, or warm larger batches in a covered oven-safe dish at 350°F until hot throughout. To keep the biscuits from getting soggy, you can pop them back in the oven uncovered for the last few minutes to refresh their golden-crisp tops.
FAQs
Can I use canned chicken or turkey instead?
Absolutely! Canned chicken or turkey works wonderfully in this recipe and speeds up prep time even more. Just drain it well and add as directed; the creamy, cheesy filling will keep everything moist and flavorful.
What vegetables can I use if I don’t have a frozen mix?
Raid your fridge and use whatever you have on hand—fresh carrots, peas, corn, green beans, or even chopped broccoli. Just dice them small so they cook through quickly in the oven, or lightly steam beforehand for perfect tenderness.
Can I make this Biscuit Topped Cheesy Chicken Pot Pie Recipe gluten free?
Yes! Just swap the all-purpose flour for a gluten-free flour blend and use gluten-free biscuits or topping of your choice. The rest of the ingredients are naturally gluten free, so it’s an easy tweak.
How do I prevent soggy biscuits?
If you like your biscuits extra crisp, bake them separately on a baking sheet and add them to the hot filling right when serving. Otherwise, just make sure not to over-crowd the biscuits and bake until they’re deeply golden brown.
Can I use a casserole dish that’s not 9×13?
Definitely! You can use any deep baking dish that fits the filling. Just ensure the biscuits are spaced out and not too thick when placed on top—adjust the baking time slightly if your dish is deeper or smaller to avoid undercooked biscuits.
Final Thoughts
If you’re ready for a dish that delivers big on comfort, flavor, and nostalgia, you absolutely need to try this Biscuit Topped Cheesy Chicken Pot Pie Recipe. Whether you’re cooking for family or sharing with friends, this is the kind of meal that brings everyone to the table smiling—so why not make it tonight?
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Biscuit Topped Cheesy Chicken Pot Pie Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Biscuit Topped Cheesy Chicken Pot Pie. Creamy, cheesy chicken and vegetable filling topped with golden, flaky biscuits – a delicious and satisfying meal for the whole family.
Ingredients
Main Filling:
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups frozen mixed vegetables
Biscuit Topping:
- 1 can (16 oz) refrigerated biscuit dough or homemade biscuit dough (about 8 biscuits)
- 1 tablespoon melted butter for brushing (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Sauté onion and garlic: In a large skillet, melt butter over medium heat. Add diced onion and cook until softened. Stir in garlic.
- Create the roux: Sprinkle in flour and whisk continuously to form a roux.
- Thicken the sauce: Gradually add chicken broth and milk, whisking until smooth and thickened.
- Add cheese and seasonings: Stir in cheddar cheese, salt, pepper, and thyme until cheese is melted.
- Combine chicken and veggies: Add cooked chicken and frozen vegetables, stirring to combine.
- Assemble and bake: Transfer mixture to a baking dish. Top with biscuits and brush with butter. Bake until golden brown and cooked through.
- Serve: Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Experiment with different cheese varieties.
- For extra crispy biscuits, bake separately and add to the filling just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
